About this recipe:Penne pasta tossed with asparagus, red peppers, pecans and Parmesan cheese in a delicious sauce that is creamy without being overpowering. This has been a tremendous hit every time I've made it.
1 (500g) pack penne pasta
1 tablespoon olive oil
1 teaspoon minced garlic
1 red pepper, chopped
2 bunches asparagus, trimmed and cut into 1 inch pieces
250ml chicken stock
4 tablespoons chopped fresh basil
1 pinch salt or to taste
1/2 teaspoon pepper
3 tablespoons butter
450g cooked chicken breast strips
120g grated Parmesan cheese
60g pecan halves
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Method Prep:30min › Cook:20min › Ready in:50min
Bring a large pot of lightly salted water to the boil. Add penne pasta and cook until al dente, 8 to 10 minutes; drain.
Heat the olive oil in a casserole or large pot over medium heat. Stir in the garlic, red pepper and asparagus; cook and stir 5 minutes until the garlic softens and mellows. Pour in the chicken stock, and bring to the boil over medium-high heat. Simmer until the vegetables have softened, then add the basil, salt, pepper, butter and chicken. Cook and stir a few minutes until the chicken is hot. Stir in the cooked pasta, then fold in the Parmesan cheese and pecan halves to serve.